Tranches de mouton panées (Mutton slices in breadcrumbs)
From Cookipedia
| Tranches de mouton panées (Mutton slices in breadcrumbs) | |
|---|---|
 |
| Served with couscous | |
| Servings: | Serves 6 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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A mutton recipe from Provence.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 eggs
- 1 teaspoon olive oil
- 100 g stale breadcrumbs
- 6 slices mutton leg, weighing about 150 g each
- Dijon mustard or green peppercorn mustard (moutarde au poivre vert), to taste
- Crushed garlic, to taste
- 60 g butter
- Salt and pepper
Method
- Beat the eggs with the oil and pour into a shallow dish.
- Place the breadcrumbs in a separate dish.
- Rub the garlic and mustard into the mutton slices.
- Dip each slice firstly into the egg and then the breadcrumbs, ensuring that the meat is properly coated.
- Using a large deep frying pan, melt the butter and when it is hot, add the mutton.
- Cook for about 4 minutes on each side and place in a serving dish.
- Season and pour the juices from the pan over the slices.
Chef's notes
Green peppercorn mustard is my favourite, when I can get it, but you can try others such as tarragon or grain mustard. --JuliaBalbilla 07:15, 16 January 2009 (UTC)